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Chicken Fajitas With Chipotle Lime Crema
amend than any restaurant. Foster with all your choice toppings cumulous piercing on tortillas are object in burritos, quesadillas, enchiladas or top on salad.
Chicken Fajitas
Fearful or Steak Fajitas change to be one of my selection Mexican foods and one of the most beloved Mexican foods, faction alongside carne asada, carnitas, tacos, burritos and enchiladas so I was flabbergasted to grow that fajitas don't get from Mexico at all! Fajitas originated in Texas in the 1930s when vaqueros (Mexican cowboys) broiled meet steak - then throwaway slaughter meat- over the campfire. In fact, Fajita has its roots in Tex Mex - the speech faja is Country for "divest," or "belt," and "ita" agency little describing the short strips of meat. (Austin Chronicle)
These easy Chicken Fajitas are seeping with flavor from the BEST chicken fajita marinade! After marinating, its a quick 10 minute cook time for a delicious, satisfy dinner that tastes
Skillet Chicken Fajitas
Prep Time 15 minutes
Cook Time 10 minutes
INGREDIENTS
- 2 large chicken breasts sliced horizontally to create 4 fillets (1 1/2 pounds)
- 1/2 red onion, thinly sliced
- 3 bell peppers, thinly sliced (any mix of colors)
- 8-12 flour tortillas
- 2 tablespoons olive oil
- 3 tablespoons brown sugar
- 2 tablespoons orange juice
- 2 tablespoons lime juice
- 2 tablespoons reduced sodium soy sauce
- 1 tablespoon Dijon mustard
- 1 tablespoon chili powder
- 1 1/2 teaspoons ground cumin
- 1 tsp EACH garlic pwdr, onion pwdr, salt
- 1/2 tsp EACH smoked paprika, chipotle chili pwdr, dried oregano
- 1/4 teaspoon pepper
- 2 teaspoons liquid smoke
- 1 cup sour cream
- 2 tablespoons mayonnaise
- 1-2 tablespoons lime juice, to taste
- 1/2 teaspoon salt
- 1/4 - 1/2 teaspoon chipotle chili powder
- 1/4 cup packed cilantro, finely chopped
- cheese
- Guacamole/chopped avocados
- Recipe Avocado Crema (my FAV!)
- salsa
- Chopped tomatoes
- black beans
- cilantro
- Freshly squeezed lime juice
- MARINADE: In a large freezer bag, whisk together all of the Chicken Fajita Marinade ingredients. Remove 2 tablespoons to use later for vegetables. Add chicken to freezer bag and toss to coat. Marinate in the refrigerator 6 hours up to overnight (longer the better).
- CHIPOTLE LIME CREMA (optional): Whisk together all of the ingredients. Refrigerate in an airtight container until ready to use.
- CHICKEN: When ready to cook, let chicken sit at room temperature for 15-30 minutes. Heat 1 tablespoon olive oil in a large skillet over medium high heat. Once very hot, dab excess marinade off chicken and add to skillet. Cook chicken undisturbed for 2-3 minutes, or until nicely browned (or blackened if you prefer) on one side. Turn chicken over, cover, and reduce heat to medium. Cook for approximately 2-4 more minutes (depending on thickness of chicken), or until chicken is cooked through. Remove to a cutting board, tent with foil and let rest 5 minutes before slicing across the grain into strips.
- VEGETABLES: Meanwhile, Add 1 tablespoon oil to the leftover juices in the skillet along with reserved 2 tablespoons marinade. Heat over medium high heat. Add onions and saute 1 minute. Add bell peppers and saute for 3-4 minutes or until crisp-tender. Add sliced chicken and toss to coat.
- ASSEMBLE: Layer tortillas with Chicken Fajita mixture and desired toppings. Top with Chipotle Lime Crema.
- Today, of course, we all are familiar with not only steak fajitas but chicken, shrimp and even lobster fajitas. There are grilled chicken fajitas, baked chicken fajitas and even slow cooker chicken fajitas (a reader’s favorite), but today I bring you the BEST Skillet Chicken Fajitas! You are going to be blow away at just how easy these chicken fajitas are and strongly tempted to say adios to your favorite restaurant fajitas because these are just that good.
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